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Categories:
chicken Rub baking powder Ginger [ground] salt onion powder garlic pepper cayenne pepper soy sauce rice wine water sesame oil siracha sauce Ginger [fresh grated] garlic salt pepper cornstarch caramel sauce water
Viewed: 42 - Published at: 4 years agoIngredients
- 24 Chicken Wings
- 1 RUB RECIPE
- 2 tablespoons Baking Powder
- 2 tablespoons Ginger [ground]
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Pepper
- 1/4 teaspoon Cayenne Pepper
- 1 SAUCE RECIPE
- 1/3 cup Soy Sauce
- 1/3 cup Rice WIne
- 1/3 cup Water
- 1 tablespoon Sesame Oil
- 1 1/2 teaspoons Siracha Sauce
- 1 1/2 tablespoons Ginger [fresh grated]
- 4 teaspoons Garlic [minced]
- 1/4 teaspoon Salt
- 1 dash Pepper
- 1 tablespoon Cornstarch
- 1/2 cup CARAMEL SAUCE
- 2 tablespoons Water
Method
- 1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
- 2. In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
- 3. Bake on upper middle rack for 45-50 minutes or until golden. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so wings don't burn. Flip chicken wings over and broil the other side until crispy.
- 4. In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside.
- 5. To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute - don't overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
- 6. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!
